I remember the first time I made this dish—it was a hectic Tuesday, and I had barely 30 minutes before my family started poking their heads into the kitchen, asking, “What’s for dinner?” I needed something quick, fresh, and packed with flavor.
That’s when this Zesty Lemon Pepper Chicken & Broccoli was born. It’s one of those meals that feels fancy but is ridiculously easy to make.
The lemon brings brightness, the pepper gives it a little kick, and the broccoli? It soaks up all that garlicky goodness like a pro.
If you’re looking for a meal that’s light, satisfying, and doesn’t require a ton of ingredients, this one’s for you.
Plus, it’s packed with protein, fiber, and good-for-you nutrients, making it the kind of dinner you’ll want to add to your regular rotation.
Tips for the Best Flavor
- Use fresh lemon juice—it makes a big difference!
- Don’t overcook the broccoli—keeping it slightly crisp ensures it stays vibrant and flavorful.
- For extra richness, drizzle with a little melted butter before serving.
Variations & Substitutions
- Swap the chicken for shrimp or salmon for a seafood twist.
- Make it dairy-free by skipping any butter garnishes.
- Add some heat with a pinch of red pepper flakes.
- Serve with a side of quinoa, rice, or roasted potatoes for a heartier meal.
Serving Suggestions & Presentation
- Plate it up nicely by slicing the chicken and fanning it over the broccoli.
- Use a white plate to make the colors pop.
- Sprinkle fresh herbs like parsley or thyme for a restaurant-style look.
Zesty Lemon Pepper Chicken & Broccoli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-fry
- Cuisine: American
Description
A fresh, flavorful chicken dish with bright lemon, bold black pepper, and perfectly sautéed garlic broccoli.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon black pepper (freshly cracked for best flavor)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika (optional, for color)
For the Broccoli
- 2 cups fresh broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lemon zest
For Garnish
- 1 tablespoon chopped fresh parsley
- Extra lemon wedges for serving
Instructions
-
Marinate the Chicken: In a bowl, mix olive oil, lemon zest, lemon juice, black pepper, garlic powder, salt, and paprika. Coat the chicken well and let it sit for at least 10 minutes (or up to 30 minutes for deeper flavor).
-
Cook the Chicken: Heat a skillet over medium heat. Add a drizzle of olive oil and place the chicken in the pan. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temp: 165°F). Remove from the pan and let it rest.
-
Prepare the Broccoli: In the same pan, add a bit more olive oil and toss in the minced garlic. Sauté for 30 seconds, then add the broccoli. Season with salt, pepper, and lemon zest. Stir-fry for 3-4 minutes until tender-crisp.
-
Slice & Serve: Slice the chicken and serve over the broccoli. Garnish with parsley and a squeeze of fresh lemon juice for an extra kick.
Notes
Best served fresh, but leftovers can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
